These chunky chewy Choc-Chip Cookies come from our cookbook of the week The Cake Stall. They are relatively quick to make and always very popular. Store them in an airtight container for up to two weeks, at room temperature.  They can also be frozen for up to three months.

1 cup (220g) firmly packed light brown sugar

½ cup (110g) caster (superfine) sugar

1 ½ cups (225g) self-raising flour

½ cup plain (all-purpose) flour

1 cup (150g) coarsely chopped macadamias, roasted

185g butter, melted, cooled

1 egg, beaten lightly

1 egg yolk, beaten lightly

2t  vanilla extract

200g dark eating (semi-sweet) chocolate, chopped coarsely

  1. Preheat oven to 180°C.
  2. Combine sugars, sifted flours and nuts in large bowl.
  3. Add combined butter, egg, egg yolk and extract; mix to a soft dough. Stir in chocolate.
  4. Place level tablespoonfuls of biscuit dough, about 5cm apart, on lightly greased oven trays.
  5. Bake about 12 minutes or until browned lightly. Cool on trays.

Makes ±20

Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built Johannesburg cooking studio. Cookery classes are run in the mornings and evenings 7 days a week (subject to a minimum of 8 people). The venue is also popular for corporate events and private functions – teambuilding cooking classes, birthdays, kitchen teas, and dinner parties with a difference. Our cooking lessons are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and team building cooking classes these events are a novel way of creating staff interaction or entertaining clients.